Make this delicious, flavorful, chicken pot (no pie) pie in your Instant Pot® pressure cooker. Not necessary to pre-saute the chicken or onions. No crust, wheat free, gluten free. Serve in bowls.

Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
10 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine chicken, broth, carrots, celery, corn, onion, salt, garlic powder, onion powder, black pepper, poultry seasoning, and thyme in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

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  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 10 minutes more. Unlock and remove lid.

  • Stir in cream and peas. Select Saute function. Cook until thickened, 2 to 3 minutes.

Nutrition Facts

334 calories; protein 27.2g 54% DV; carbohydrates 16.3g 5% DV; fat 18g 28% DV; cholesterol 120.5mg 40% DV; sodium 814.2mg 33% DV. Full Nutrition
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Reviews (55)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/04/2018
6.2.18 Followed the recipe to the letter, and the one modifcation I had to make was adding a cornstarch slurry. It simply didn’t thicken after adding the cream and peas. All of the chicken pot pie flavors are in this, but I must say I do miss the crust. One thing that I really like is that the ingredients in this recipe are ones that I always have on hand, so I could see this turning into a "go-to recipe." My husband asked me if this was a soup and when I told him it wasn’t, his next question was “are we having this over rice or noodles?” I did cook up a few noodles, mostly for him, at least he was happy! Once I had the consistency to where I wanted, I switched over to Slow Cook, low temperature, until we were ready to eat. This was good, even without the crust, and I will make this again. Read More
(25)

Most helpful critical review

Rating: 3 stars
01/27/2020
more soupy than i wanted. haven't tasted it yet though. Read More
69 Ratings
  • 5 star values: 39
  • 4 star values: 23
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
06/03/2018
6.2.18 Followed the recipe to the letter, and the one modifcation I had to make was adding a cornstarch slurry. It simply didn’t thicken after adding the cream and peas. All of the chicken pot pie flavors are in this, but I must say I do miss the crust. One thing that I really like is that the ingredients in this recipe are ones that I always have on hand, so I could see this turning into a "go-to recipe." My husband asked me if this was a soup and when I told him it wasn’t, his next question was “are we having this over rice or noodles?” I did cook up a few noodles, mostly for him, at least he was happy! Once I had the consistency to where I wanted, I switched over to Slow Cook, low temperature, until we were ready to eat. This was good, even without the crust, and I will make this again. Read More
(25)
Rating: 4 stars
09/18/2018
After reading others reviews stating it was thin like soup I decided to cut back on the chicken stock to 1 cup. It helped but I still needed to thicken it up with a cornstarch/water mixture. I also upped the seasonings to suit my taste. I did end up serving it with noodles for my husband but I enjoyed it as is. Very easy to make. Read More
(7)
Rating: 4 stars
07/30/2018
Pretty good recipe for a Chicken Pot Pie without the pie (aka crust). Flavors are here for a pot pie but the consistency of a thin chicken soup--a really tasty chicken soup! Mine didn't thicken up to achieve more of a creamy pot pie mixture I was hoping for (lactose free and subbed with coconut cream). I made a cornstarch slurry which helped a little but not enough. I'm guilty and made some gluten free elbow noodles to go with the soup. Will make this again but will try ladling out some of the excess broth before adding the cream or try making a little basic bechamel sauce and grate in some cheddar cheese to the sauce to add to the soup when it's done. I'm wondering if adding some shredded or small cubed potatoes would work in absorbing some of the liquid too. Lots of room to play with the recipe if desired but really it does make a very good and quick chicken soup! Thanks for the recipe! Read More
(6)
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Rating: 5 stars
01/11/2020
This is really good!! I read reviews and used 1 cup of broth. I also used canned corn, peas and carrots. I added them at the end. It's still very runny so I added a cornstarch slurry and 2 tbsp of GF flour/ butter mixture which thicken it really well. First time I made this I put it over mashed potatoes but 2nd I poured it into 9x13 and topped it with GF stuffing (Aldis) and popped it into oven until stuffing browned. If you're missing the crust I suggest using stuffing. It's amazing!! Read More
(5)
Rating: 4 stars
12/21/2018
doesnt account for the water in the chicken breast. Added two tablespoons of cornstarch to thicken it up properly during simmer process Read More
(1)
Rating: 5 stars
11/18/2019
OMG this was great! Thickened with xanthum gum! already planning my next make of it! Read More
(1)
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Rating: 5 stars
10/13/2018
The whole family loved it! Read More
(1)
Rating: 5 stars
01/09/2020
Agree you need to add in corn starch to thicken but this is super easy and delish!!! Served with hot biscuits!!! Read More
(1)
Rating: 5 stars
01/09/2020
I sautéed for 6 minutes at the end and it thickened up nicely. Also cooked GF rotini on the stove and added it at the very end to make it a bit more filling. Super satisfying! Read More
(1)
Rating: 3 stars
01/27/2020
more soupy than i wanted. haven't tasted it yet though. Read More
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